Was in Kerrville for a church event. Whenever I'm the hills I need the cue or things just ain't right. I saw smoke burns around a cinder block room so I entered. Buzzie was around. Real nice and friendly. Talked about his pits and gave me a bottle of rub for free. Brisket and sausage were very good. Pork ribs were the best meat; well seasoned and tender. This place is better than salt lick but not as good as blacks/louise muellers. With that said, it's the best bbq I can find west if I-10. Worth a try if you're in the area.

Came in an hour before closing tjme, so my expectations were generally low. Perfect place...smoker out back, nice little joint in the heart of the Hill Country. Pork ribs had a fantastic flavor. Were super tender but clung nicely to the bone. Awesome salty peppery bark on it. Jalapeño sausage had a super flavor with perfect snap. Thick slices of tender brisket were perfectly cooked, but lacked flavor. Wish it had some of the flavor bark that the ribs had. The ribs were the star of this show for me. Great place, solid BBQ all the way around, especially considering when I went in. I give it a solid B.

Reviews

Ordering brisket is a reflexive action for most eaters of Texas barbecue. And at a joint like Buzzie’s, with a reputation for expertly smoked beef, it’s truly a no-brainer. Where your tough choices come into play at this Hill Country standby is farther down the menu. If for some crazy reason you decide to order just one additional item, trust us when we tell you to go for the spareribs. This would mean forgoing the…

The original Buzzie’s burned down, so a newer building clad in stone and sitting off the main drag houses it now. The classic ordering process at the counter went smoothly and I was able to point directly to the crusty slices of beef that I preferred. As I waited I spotted a notice that trimmed lean brisket would be $3 per pound extra. This was my kind of place. The plate presented was heaped with…

This clean, bright establishment in downtown Kerrville didn’t look seasoned enough to produce a brisket that had much character. But from the first bite, we felt humbled to be in its presence. The meat was juicy and packed with oak flavor, and its marbled edges were as soft as warm butter. The homemade sides—including chunky mustard potato salad and crisp coleslaw laced with red cabbage—only enhanced the experience.